Crock Pot Caramel Apple Pie Dip
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Crock Pot Caramel Apple Dip

Prep Time30 mins
Cook Time1 hr 30 mins
Total Time2 hrs
Course: Appetizer, Dessert
Cuisine: American
Servings: 12
Calories: 232kcal
Author: Brandie @ The Country Cook


  • for the dip:
  • 5 cups peeled & finely diced granny smith apples
  • 1/2 tsp ground cinnamon
  • 1 15 oz container caramel dip divided use
  • for the cinnamon chips:
  • 10 flour tortilla shells
  • 2 tbsp melted butter
  • cinnamon sugar 4 tbsp. sugar mixed with 1 tsp. cinnamon


  • For the dip: Add chopped apples into a 3-quart (or larger) slow cooker and sprinkle with cinnamon.
  • Spoon 3/4 of the caramel dip (save the rest for later) on top of the apples. Stir until combined.
  • Cover and cook on high for 1-1.5 hours or low for 2-3 hours
  • For the cinnamon chips: Preheat oven to 350f degrees.
  • Spray a couple of cookie sheets with nonstick cooking spray.
  • Place tortilla shells onto the cookie sheets then spread the melted butter onto each tortilla shell with a pastry brush.
  • Sprinkle generously with cinnamon sugar mixture.
  • Cut the tortillas into triangles (using a pizza cutter or a knife.)
  • Bake for about 8-10 minutes until light, golden brown. Allow to cool.


The apples will cook down slightly. They will also produce some extra liquid. What I like to do (after cooking) is remove some of that extra liquid (with a turkey baster or a spoon.) Then add the leftover caramel dip and stir it in at the end. This will keep the dip thicker. Then re-cover and put the slow cooker on the "warm" setting.


Calories: 232kcal | Carbohydrates: 44g | Protein: 2g | Fat: 5g | Saturated Fat: 2g | Cholesterol: 8mg | Sodium: 322mg | Potassium: 123mg | Fiber: 2g | Sugar: 7g | Vitamin A: 120IU | Vitamin C: 2.5mg | Calcium: 49mg | Iron: 1mg